METHOD

1. Blend chillies, bird’s eye chillies and garlic.
2. Fry ikan bilis, potatoes and tempe until golden and crisp. Do the ikan bilis last because it would take the longest to fry and you want it to stay crispy for the sambal.
3. Drain ikan bilis but leave about 5 Tbs oil in the wok.
4. Saute blended ingredients and onions until fragrant. Add in asam keping and sugar.
5. When it starts to smell good, add in fried ingredients and mix well.Cook for a further 5 minutes.

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